MELON AND PROSCIUTTO RISOTTO
Cantaloupe wrapped in prosciutto has long been a favorite Italian antipasto. So I decided to combine it with risotto, another Italian perennial. The first time I made this risotto, I served it to a large party of Italians. They loved it, and it soon caught on. It's wonderfully flavorful, and it's so texturally interesting, with the slightly chewy; at dente rice playing against the small chunks of melon. The challenge is to cook, the rice perfectly; you'll need to test it constantly.
Provided by Ludovic Lefebvre
Categories Cookstr Recipes
Number Of Ingredients 10
Steps:
- Coarsely chop half of the cantaloupe. Place the chopped cantaloupe in a blender and puree until smooth and thick (makes about 1 2/3 cups). Using a small melon baller, scoop enough of the remaining cantaloupe to make 1 cup of cantaloupe balls. Set the cantaloupe puree and balls aside.
- Beat 1 cup of the cream in a large bowl until soft peaks form. Cover the whipped cream and refrigerate.
- Heat the oil and butter in a heavy large saucepan over medium heat. Add the onion and saute just until tender but not brown, about 2 minutes. Add the rice and stir until slightly translucent, about 2 minutes. Add the wine. Bring to a simmer. Reduce the heat to medium-low and simmer until the wine is absorbed, stirring frequently, about 8 minutes. Stir in the cantaloupe puree and the remaining 1 cup cream. Cook until the rice is tender but still firm to the bite, stirring frequently, about 20 minutes. Stir in the prosciutto, then the cheese. Stir in the reserved cantaloupe balls. Fold the whipped cream into the risotto. Season to taste with fleur de sel and pepper. Transfer the risotto to 4 shallow bowls and serve.
RISOTTO WITH MASCARPONE AND PROSCIUTTO
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat. Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.
MELON AND PROSCIUTTO RISOTTO
This risotto is a take on the classic pairing of melon and cured ham.
Provided by From food writer and editor Jason Wilson
Yield 4
Number Of Ingredients 12
Steps:
- 1 Heat the broth in a medium saucepan over medium heat
- 2 Melt the butter in a large saute pan or skillet over medium heat
- 3 Stir in the shallots and garlic; cook for 1 to 2 minutes, then add the cantaloupe and cook for 6 to 8 minutes, stirring, until it breaks down
- 4 Stir in the rice; once the grains are coated, let the mixture cook for a full minute, then add the wine and cook, stirring, until it has evaporated
- 5 Add a ladleful of the broth (about 1/2 cup) and cook, stirring, until the liquid has been absorbed
- 6 Continue adding the broth gradually, a ladleful at a time, stirring until each addition has been absorbed
- 7 This will take at least 20 minutes
- 8 Taste; season lightly with salt (keeping in mind that you'll be adding prosciutto)
- 9 Once the rice is tender and finished (you might not need to use all the broth), turn off the heat
- 10 Stir in the crème fraîche and prosciutto
- 11 Divide among individual wide, shallow bowls
- 12 Top with cracked black pepper and the cheese, if desired
- 13 Serve right away
Nutrition Facts : Calories 520 calories, Fat 16 g, Carbohydrate 78 g, Cholesterol 45 mg, Fiber 1 g, Protein 10 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 13 g
GREEN SPINACH & LEMON RISOTTO WITH CRISPY PROSCIUTTO
Our vibrant green spinach risotto with crispy strips of prosciutto makes an indulgent dinner for two. It's fresh and full of spring flavours
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Pour the stock into a saucepan and bring to the boil. Blanch the spinach and parsley in the stock for 30 seconds until wilted and bright green, then remove with a slotted spoon and leave to cool for a moment. Turn the stock down to a low heat. Squeeze out any excess water from the spinach and parsley, then tip into a food processor or mini chopper. Add 2 tbsp of the olive oil and 1 tbsp water, then blitz to a fine purée and set aside.
- Heat the remaining oil in a large non-stick frying pan or skillet and fry the prosciutto until crisp. Transfer the prosciutto to a plate covered with kitchen paper and set aside. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season. Scrape up any crisp bits left over from the prosciutto and fry gently for a few mins over a medium heat until the leek is softened and aromatic but not browning. Add the rice, stirring to coat in the garlic mix, and cook for 2 mins until turning translucent, then pour in the wine and cook for another 2 mins until evaporated. Add one ladleful of the warm stock and cook until absorbed, stirring continuously.
- Continue this process one ladleful at a time for 20-30 mins, stirring constantly, until the rice is creamy but still retaining a little bite and without a chalky core. Remove the pan from the heat and stir through the remaining butter, the parmesan, most of the lemon zest, the lemon juice and cream (if using). Stir through the spinach purée, then season well with a little freshly grated nutmeg. Divide between two plates, top with the crisp prosciutto and sprinkle over a little more parmesan and lemon zest.
Nutrition Facts : Calories 701 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 3 milligram of sodium
MELON AND PROSCIUTTO RISOTTO
Provided by Cassy Vires
Categories Rice Quick & Easy Dinner Lunch Cantaloupe White Wine Summer Healthy Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring 6 cups vegetable broth to a simmer. Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add 1/2 medium cantaloupe (peeled, seeded, grated), 2 chopped shallots, and 1 chopped garlic clove; cook, stirring, until liquid is thickened, 8-10 minutes. Add 2 cups arborio rice and 1/4 cup dry white wine; cook for 2 minutes. Add broth by 1/2-cupfuls, stirring often and cooking until liquid is almost absorbed before adding more, until all broth has been added and rice is tender, 25-30 minutes. Stir in 1/4 cup mascarpone and 1 ounce. chopped prosciutto; top with thinly sliced basil.
RISOTTO WITH PEAS AND PROSCIUTTO
This is one of our favorite risottos. It equals anything that I've had in a restaurant. Don't skip the lemon zest, it gives this that special touch.
Provided by lazyme
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
- Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
- Add rice and cook, stirring, 1 minute.
- Add wine and simmer, stirring, until absorbed.
- Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
- Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
- Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
- If necessary, thin risotto with some of remaining broth.
- Serve immediately, with remaining 1/3 cup cheese.
- Serves 4 as an entree or 6-8 as a side dish.
Nutrition Facts : Calories 390.6, Fat 14, SaturatedFat 8.2, Cholesterol 35, Sodium 905.3, Carbohydrate 46, Fiber 2.7, Sugar 2.6, Protein 15.2
RISOTTO MOUSELIN (RICE AND PROSCIUTTO DISH)
Make and share this Risotto Mouselin (Rice and Prosciutto Dish) recipe from Food.com.
Provided by katia
Categories Short Grain Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put the olive oil in a pot and add the onion and the pepper. Stir until softened.
- Add the rice, stir for 2 minutes more and then add the water. Let it boil until the rice is done in medium heat (10 minutes).
- When all the water is absorbed add the butter, little salt, the goat cheese, the rosemary and the parmesan.
- Mix well and then arrange it in a pyrex dish.
- Cover the rice with the prosciutto slices.
- Serve it hot!
Nutrition Facts : Calories 824, Fat 44.6, SaturatedFat 27, Cholesterol 117.2, Sodium 1043.7, Carbohydrate 73.7, Fiber 3, Sugar 3.2, Protein 30.7
PROSCIUTTO WITH MELON
Categories Fruit No-Cook Quick & Easy Cantaloupe Summer Prosciutto Bon Appétit
Yield Serves 6
Number Of Ingredients 2
Steps:
- Place melon wedge on each of 6 plates. Arrange 3 prosciutto slices alongside melon or drape over melon and serve.
RISOTTO WITH PROSCIUTTO AND MORELS
Provided by Craig Claiborne
Categories dinner, appetizer, main course, side dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the mushrooms in a mixing bowl and add the 2 cups of hot water. Let stand 30 minutes or until softened.
- Remove and squeeze the mushrooms. Strain the soaking liquid through a double thickness of cheesecloth to eliminate sand. Pour the liquid into a saucepan and bring to a boil. Cook down until reduced to about 1 1/4 cups. Add the chicken or beef broth, and bring barely to a simmer. Keep the mixture at a bare simmer as you cook the rice.
- Cut the mushrooms in half and set aside.
- Put the pancetta in a small skillet and cook until rendered of fat. Drain the pieces and set aside.
- Melt half the butter and the oil in a large saucepan with a heavy bottom. Add the onion and cook over fairly low heat, stirring often, until the onion starts to brown. Add the pancetta and rice. Cook briefly until the rice is coated.
- Add 1 cup of the broth and cook, stirring, until liquid is absorbed, about 2 minutes.
- Add 1/2 cup of broth and cook, stirring, about 1 minute. Add the prosciutto and another 1/2 cup of broth. Cook, stirring, until liquid is absorbed, about 2 to 3 minutes.
- Continue cooking the rice, adding the broth, half a cup at a time, for a total of approximately 25 minutes. After the rice has cooked for about half that time, add the mushrooms. There may be about half a cup of broth that has not been used. Save it for another use.
- Stir the remaining butter and cheese into the risotto and serve. Serve, if desired, with red Treviso or radicchio salad (see recipe).
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 19 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 9 grams, Sodium 835 milligrams, Sugar 2 grams, TransFat 0 grams
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